SC - biscuits oop

[Elaine Koogler]

Or you can make Chinese Tea Eggs, wherein you use tea, brewed very strongly, and
hardboiled eggs (you crunch the shells to allow the tea to seep through.  We
have used these as garnish on dishes when we serve them at our oriental feasts,
and they look really lovely!

Kiri

Siegfried Heydrich wrote:

>     Yes! Also known as Lace Eggs, or (in one feast I did) Dragon Oysters.
> You can also pickle them this way; I've used the juice from pickled beets,
> as well as good ol' Vlasic. I've seen people take a small pick, and punch a
> design into the shell (the pick was maybe a 1/4" of a needle sticking out of
> a dowel), so that when it was peeled, it had a really beautiful design.
>     One note - you want to hard boil the eggs before rapping them with
> anything . . .
>
>     Sieggy
>
> > Just found this on the Middlebridge- thought I'd pass it along.
> > >The previous posts have taken care of the basic directions of this
> curious
> > >art form.  It has also been referred to as batik eggs, after the
> resistance
> > >dyeing technique.  I have also seen them where the cook rapped the eggs
> > with
> > >the back of a spoon at three or four points around the middle, creating a
> > >circular web pattern that resulted in what looked like wooden eggs with
> > >knotholes around them.
> > >
> > >If you use teas, herbs or spices of different colors, or steep them for
> > >varying lengths of time, you can create a really impressive display when
> > >serving them.  One thing to keep in mind is that not only do the eggs
> take
> > on
> > >the color of the tea used (to varying degrees), but also a bit of the
> > flavor
> > >- so beware of flavors that may not be suitable to your meal.
> > >
> > >A last note, if you are using onions elsewhere in your meal, boil the
> thin
> > >outer skins for an extra dye color.
> > >
> > >Enjoy - it's sort of an adult version of Easter eggs.
>
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